Bruschetla Rossa - cooking recipe

Ingredients

6 large ripe tomatoes, peeled, seeded and cut in 1/2-inch dice
salt and freshly ground pepper
1/2 c. basil leaves
8 garlic cloves, halved
1 c. extra virgin olive oil
6 (1-inch) thick slices sourdough or coarse grained Italian bread

Preparation

Place the tomatoes in a large bowl.
Season with salt and pepper.
Set aside 6 large basil leaves.
Stack the remaining basil leaves.
Slice them thin.
Sprinkle over the tomatoes.
Add all but 2 pieces of the halved garlic and the olive oil.
Stir to combine.
Leave at room temperature for 1 to 2 hours.